Comfort Food: Patchwork Chicken-Bacon Pot Pie!

I have a comfort food recipe, ideal for cold or snowy winter weather, Patchwork Chicken-Bacon Pot Pie! It’s made a little healthier without sacrificing flavor, and a little easier with a few short cuts!


 The puff pastry crust can be pieced together in a patchwork design for easy assembly. This recipe uses a rotisserie chicken from the grocery store to cut down on prep time and a time saver.


I used the same method as in my Patchwork Fruit Cobbler to top the pot pie with squares of pastry, cut with a fluted pastry wheel to make a no-stress, quick patchwork design.

I swapped out the heavy cream in the recipe for lowfat evaporated milk that provides a creamy base and texture for the pot pie without the additional saturated fat and calories. It also allows you to feel a little less guilty about the addition of the bacon!

Patchwork Chicken-Bacon Pot Pie, recipe adapted from Southern Living

Serves 6 – 8


5 thick bacon slices, diced (about 1 cup)

1 medium-size sweet onion, chopped

12 oz. bag frozen chopped carrots, thawed

3 stalks of celery, chopped

1/2 cup dry white wine

1/3 cup all-purpose flour

3 cups reduced-sodium chicken broth

3/4 cup Lowfat Evaporated Milk

1 tablespoon Dijon mustard

2 teaspoons fresh thyme leaves

1/4 cup chopped Italian parsley

1 teaspoon kosher salt

1/2 teaspoon pepper

4 cups shredded deli-roasted chicken

6 oz. (half of a 12 oz. bag) small frozen sweet peas, (no need to thaw)

1/2 (17.3-oz.) package frozen puff pastry sheets, thawed

1 large egg, lightly beaten


Preheat oven to 400°. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp. Drain on paper towels, reserving 3 Tbsp. drippings.

Add onion to hot drippings, and sauté 3 minutes. Add carrots and celery; sauté 4 to 5 minutes or until carrots are crisp-tender. Remove from heat, and add wine. Return to heat; cook 2 minutes. Sprinkle with flour; cook, stirring constantly, 3 minutes. Whisk in broth; bring to a boil. Boil, whisking constantly, 2 to 3 minutes or until thickened. Stir in evaporated milk and next 5 ingredients.


Remove from heat, and stir in chicken, peas, and bacon. Spoon mixture into a lightly greased 11- x 7-inch baking dish. Cut pastry into squares and place over hot filling in a patchwork design. Whisk together egg and 1 Tbsp. water. Brush over pastry and sprinkle pastry with sea salt.

Bake at 400° on lower oven rack 35 to 40 minutes or until browned and bubbly. Let stand 15 minutes before serving.

PRINTABLE RECIPE–> scroll all the way down to the bottom of the page for the ‘print page’ option

Thank you for your visit, sharing with:

 Metamorphosis Monday

  26 comments for “Comfort Food: Patchwork Chicken-Bacon Pot Pie!

  1. January 27, 2016 at 7:30 am

    What an ingenious & easy way to make a pot pie! Love the patchwork look to the top of it…wouldn’t this be a darling contribution to take to one of my quilting events??!! “PATCHWORK” Get it?? Thanks for the idea, Mary & for showing us how to make it.

    • January 27, 2016 at 7:35 am

      Hi Rett, Yes, I’m sure your piecing and quilting of the patchwork top would be more beautiful than mine! :)

  2. Lanita Anderson
    January 27, 2016 at 8:08 am

    Thanks for the Pot Pie Recipe – it not only sounds delicious, it looks so pretty (and yummy!) with the patchwork design on the top! Looking forward to making it for my family…..

  3. January 27, 2016 at 8:22 am

    I like the addition of mustard! We haven’t had a pot pie since Thanksgiving leftovers… Sounds good:@)

  4. January 27, 2016 at 8:23 am

    Mary, what a yummy dish of comfort food for soothing the soul! Puff pastry is my favorite topping for pot pie, and seeing the colorful veggies peeking through the patchwork squares, is an added bonus. Thanks for sharing the recipe and swaps with us.

  5. January 27, 2016 at 9:03 am

    Love the idea of adding bacon. Looks pretty and is a great comfort food for our weather at the moment. I like fluting the edges of the puff pastry. Thanks for the recipe.

  6. Jo
    January 27, 2016 at 9:19 am

    Like the idea of using puff pastry, and deli-roasted chicken. Real time savers for this dish. Will differently try this recipe. Would this freeze well? Thanks for all your great ideas, Mary.

    • January 27, 2016 at 9:42 am

      Hi, Jo you can freeze this! I’ve made a Beef Pot Pie version for St. Patrick’s day in individual ramekins/oven safe bowls. Allow your filling to cool completely then top with puff pastry, wrapping well to freeze. Bake the pot pies straight from the freezer, they’ll take a little longer to bake, just watch and cover the tops with foil to prevent overbrowning if needed and bake until filling is bubbly!

  7. Michelle
    January 27, 2016 at 9:31 am

    Love comfort food! I make this with leftover chicken and also a beef one . Like the crust on top!

  8. Melissa
    January 27, 2016 at 9:40 am

    Oh yummmmmmm!!!

  9. January 27, 2016 at 9:41 am

    Yes, bacon! I have been craving a creamy chicken casserole Mary, and this looks divine! A few puff pastry squares is an added tasty bonus, and this looks especially good on this cold rainy morning…we’re supposed to be in the sunny 70s by Monday so I’m doing a happy dance :) This is a keeper recipe, rain or shine!

  10. January 27, 2016 at 9:44 am

    Forgot to mention the swap of evaporated milk for cream, very brilliant!

  11. Ellen Stillabower
    January 27, 2016 at 9:55 am

    BACON!!!!! Everything is better with bacon!!! Also, glad to know it can be frozen!! Thanks Mary!! 😍😍😍

  12. January 27, 2016 at 10:28 am

    Love this patchwork idea

  13. January 27, 2016 at 11:00 am

    Looks delicious and easy, Mary! I had a light version of chicken pot pie last night!!!! But mine is really more like a teeny bit of chicken in a light broth topped with a minuscule piece of puff pastry. Yours looks SO much better and still healthy as pot pies go! I will have to try this next time! Linda

  14. January 27, 2016 at 1:08 pm

    Fun, beautiful and truly comforting… I love chicken pot pies!
    Thank you, Mary

  15. Roxanne
    January 27, 2016 at 2:17 pm

    Yum! Will be making this for sure!! What kind of wine did you use?

    • January 27, 2016 at 2:48 pm

      Any dry white would work fine, I had a Chardonnay open so that’s what I used :)

  16. January 27, 2016 at 4:54 pm

    Mary, this is almost the same recipe that I have from my Mother’s collection! But the addition of the bacon sounds fabulous! This is the perfect comfort food! Happy Wednesday! Pam @ Everyday Living

  17. Paula
    January 27, 2016 at 8:52 pm

    look so yummy !! got to love those deli chickens !!:) but I sure don’t like getting chicken under my nails !!:)


  18. January 27, 2016 at 10:26 pm

    Yummy! It’s pretty, too. I made a chicken pot pie last week with biscuits on top, and it did not photograph well at all. Thanks for posting this much healthier version than my recipe. I’ll try it soon!

  19. January 28, 2016 at 1:40 am

    Mary, this looks delicious! My “chef” is very fond of chicken pot pie, so will print this off and share it with him. I like the idea of the patchwork crust. Clever!

  20. January 28, 2016 at 10:37 pm

    Being a quilter myself, I was immediately drawn to your fantastic looking pot pie. But the kicker was BACON! Can’t wait to try it.

  21. Cyndi Raines
    January 14, 2018 at 10:01 am

    This sounds SO good, will try for sure! Don’t know how I missed this last year? ! it will be perfect to fix for the weather we are having right now.

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